• ½ C cocoa
• ½ Cup unsalted butter
• 2 1/3 C confectioner’s sugar
• 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers:

• pecan
• walnuts
• whole almonds or after-dinner mints

Coatings:

• coconut
• crushed nuts
• confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.